Cream of chicken soup recipe from scratch

 

 

Hello there everyone!

so it has been a long long time since I barely posted anything , I sincerely apologize for inactivity , soo many people have requested soo many recipes and I have literally been lost in my own little world of freelancing , after watching a bit of my idol chef Gordon Ramsay , my cooking passion has come back to me , and I am back with a recipe I was begging people to teach me , I saw a couple recipes on the internet , after trying many recipes , I turned out adjusting my own recipe! .. and to be honest I’m not a “cream of chicken soup” fan , I always kind of hated it , but it’s one of my favorites now

NOTE: I’m not a chef or an expert , so I don’t bother measuring things (LOL) I just  throw in this and that and adjust till I sense the right consistency , so I apologize if y’all face any trouble making the soup , I’m soo used to making it , I barely measure the ingredients at all , so I hope y’all are smart enough to handle the measurements , I may be an software engineering geek , but I’m really not nerdy enough to remember, how much and blah blah blah .. so good luck! ( I feel rather guilty and ashamed to be honest )

so anyways here we go!

Ingredients:

bone less chicken or 2 chicken breasts , (cubed or stripped)

butter

3 diced or sliced carrots

1 celery

1 medium green/spring/white onions , or your typical onions

salt and pepper to taste

Italian seasoning for garnishing

3 leeks

Mushrooms (optional)

2 cups store bought chicken broth or chicken stock cubes will do

1 packet fresh cream

Method:

  1. so first things first , boil the vegetables in the store bought broth , or dissolve 2 chicken stock cubes in 2 cups of water , add vegetables , salt and pepper to taste and boil until cooked , strain/remove vegetables , and pour the broth in a separate pot ,   since we’re not making chicken broth the traditional way ( which is by boiling chicken with bones ofcourse)  , in a separate pan cook the chicken in butter , salt and pepper to taste until tender , then set aside.                                                                   (NOTE: you can make your own chicken broth by boiling chicken with BONES if you prefer it that way , but since you have to shred the boiled chicken later on , that turned out to be absolutely tasteless in my experience, plus cooking the chicken cubed separately gives it a fine neat finish and that’s lovely!)
  2. in a separate pot (LOL just how many pots and pans are we using exactly?) , heat 5 tablespoons of butter on medium to high heat , add 4 tablespoons of flour , stir keep stirring , once the mixture is well incorporated and boiling , whilst stirring , slowly and partly pour half of the chicken broth , keep stirring until no lumps are visible ( I would recommend using a heavy duty whisk for that ) , pour in the fresh cream and stir until no traces are visible , add the cooked chicken , then pour in the rest of the broth while stirring constantly.
  3. when you sense the right consistency turn the heat off , and serve!                               (NOTE: if the soup is too thick you can always add more water , if it’s too watery , cook for a long time on low heat , or thicken it by adding flour dissolved in water whilst boiling)

 

TIP : serve sprinkled with Italian seasoning , chunks of toasted seasoned bread and cheese sticks ,….or in seasoned bread bowls! … the way I like to serve this soup 😉

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Mmmmm looks beautiful eh? well do try this recipe and let me know how it went

Tell you what? , I’ll upload the bread bowl recipe too!

Hope you guys enjoy making it just as mush as I do ,subscribe to my blog for more upcoming recipes , have a super wonderful day my loves!

Thank you soo much for reading

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Anastasia Beverly Hills cream contour palette review

Hey whats up you guys , so lets talk about everybody’s favourite contour palette from AnastasiaBeverlyHills® , seriously when the palette was released , I would’ve literally done anything to get it , but turns out I didn’t have to do much , it’s a little pricey but totally worth it , and I gotta say it’s a must have for every girl , I mean if you’re a Kardashian hater , then you probably hate this palette aswell..

But as for me , I am obsessed with heavy contour and highlight , yeah I hate cakin up , but there actually is a way to get full coverage without looking like a birthday cake.. I’ll talk about that later in the future 😉

but right now I’m gonna show you guys how absolutely gorgeous this is

So my palette is in medium , it has the shades:

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1.Banana-pale yellow

2.Warm coral-orange pink

3.Cream-golden wheat

4.Cinnamon-reddish brown

5.Chocolate-coconut shell

6.Ash brown-cool medium brown

( if you’re a makeup noob reading this , I’ll talk about how contouring works in the future … so you can please do the honor of subscribing to my blog to immediately get notified when I do so 😉 )

now lemme show you guys the shades

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so that’s what the shades look on my skin , and they look twice is good on my face! , I mean they can make an ugly person like me look good , I get compliments on my makeup everywhere I go , because they say it’s natural looking ,thats because I contour very technically , trying not to look cakey .

I do the Kylie Jenner inspired makeup and if you love her or hate her , you gotta admit her makeup is always fleeking! , I go for her famous golden shimmery eyelids look and this palette totally perfects the look with contouring.

I’ll do a Kylie Jenner inspired makeup look in the future (again lol)..

so stay tuned guys until next time

that’s it for now , see you guys later ❤

Fasolia Recipe (Traditional Yemeni breakfast)

Hello there , G mirza here

So today I’m back with another recipe! the extremely tempting ” Fasolia ” pronounced “فاصوليا” in arabic , this is one of my favourite middle eastern dishes , It goes great with shai Adeni ( tea adeni ) Aden is a city in Yemen.

Me and my parents go to the traditional Yemeni restaurant quite often , we’re absolutely in love with everything about it , but after a while , I thought why not make it at home!

The ingredients are super simple , and this recipe turned out close to the Fasolia I had at the restaurant.

so here are the simple ingredients you’re gonna need:

1 cup red beans  ( or you can use three store bought cans  )

1 green pepper

1 tomato

1 big onion

3 cloves garlic

1/4 cup tomato paste

salt to taste

a pinch of black pepper

1 teaspoon powdered cumin

1 teaspoon paprika or red chilli powder

3 tablespoons olive oil

 

Now heres how you make it:

  1. put the beans in a pressure cooker with 5 cups of water.
  2. Thinly slice the onion and chop the green pepper , fry in oil until soft.
  3. add the chopped tomato , garlic , spices and and tomato paste , add a cup of water , cook until it turns into a thick tomato soup.
  4. When the beans are cooked , drain them and pour into the tomato soup , ( no need to drain the store bought cans , you can just pour them in directly )
  5. cook the beans in the tomato soup on medium heat for 5-10 minutes and mash a portion of them leaving some beans whole.
  6. serve the Fasolia in a tradional clay pot  garnished with corriander or parsley.

 

So yeah guys that was my latest recipe , I hope you enjoyed it , do let me know what you think about it!

please subscribe to my blog to get notified for new blog posts

hope your having a great day ❤

Chocolate french macarons recipe

hey guys so here’s another recipe that’s really trending these days

everybody loves those darling french macarons ❤

I found a recipe on the internet for normal french macarons , thought i’d turn in into chocolate!

so you guys should know that the french macaron’s are really technical to make , and require alotta patience , and do remember they won’t come out perfect every single time you make them ( unless you’re a master chef ) , the might crack  or won’t come out with feet , all sorts of disasters can happen ..so don’t be disappointed if they turn out bad

so here’s a recipe i experimented with

Ingredients :

3/4 cup almond flour

2 tablespoons of cocoa powder

1 cup powdered sugar

2 1/2 tablespoons granulated sugar

2 egg whites ( room temperature )

Directions :

  1. in a large bowl , sift together almond flour , powdered sugar and cocoa powder , set aside
  2. beat the eggs whites in a stand mixer on medium speed for 3 minutes , when the egg whites start to foam , slowly sprinkle in the granulated sugar while mixing.
  3.  Turn the mixer to the highest speed and beat for 4 minutes or until the egg whites get stiff and won’t budge when you take out and shake the whisk.
  4. slowly start folding in the egg whites into the almond mixture with a rubber spatula , fold in 2 batches , DON’T mix it for too long  , mixing it either more or less will ruin the macaron’s , make sure you give it 50 stroke’s total , the batter should be lava like.
  5. pour the batter into a piping bag , cover a flat rectangular baking pan with a baking sheet , and start piping out little circles , then leave them for 20 minutes.
  6. after 20 minutes lightly poke the circles , it should have a thick plastic’y coat and  shouldn’t stick to your finger.
  7. bake them on medium to high heat , take them out when done.
  8. after they cool down fill these little darlings with butter cream frosting like little burgers  then serve! 😉

 

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hope you all enjoyed the recipe 🙂

don’t forget to like and share on social media , tell your family and friends , and subscribe to get notified for future posts

thank you for dropping by!

 

 

Basbousa recipe (Egyptian cake)

waddup people? 🙂

so here’s another requested recipe that i’m gonna share with you guys here

everybody’s favourite Arab street food , the indulgious basbousa!

now if you guys go to the internet trying to find a nice basbousa recipe , don’t waste your time because most of those recipes out there will totally end up in a disaster!

my philosophy of recipe research is basically trying out a whole bunch of recipes from different chefs and then adjusting my OWN ratio of ingredients , now of course everything doesn’t work for everyone ,but i’m telling you guys that i’ve heard alot of recipes and recommendations , but they just won’t work!

So when i heard people like , don’t do  this , don’t do that …I actually started to do the opposite of what they told me …like for example

someone told me its great with yogurt …I never put yogurt

someone told me to NEVER use eggs…..i put two eggs!  ….i don’t mean to be disrespectful or anything … but my point is , what’s wrong with trying? and WHY not? the best way to master something is actually trying it over and over..

so after alot of experiments … I finally put together a fool proof recipe that wont disapoint you!

so basically i learned without eggs your basbousa is going to collapse! , use as less baking powder as possible and DON’T pour boiling hot syrup over your basbousa!

otherwise you’ll  mess it up and end with a  tantrum blaming the mess on whoever walked in on you when you were baking ( yeah it happens to me every time i fail in a recipe …my bad )

so anyhow 🙂 here are the ingredients for the basbousa  :

2 cups semolina

2 eggs ( room temperature )

8 tablespoons of butter at room temperature

1 cup of granulated sugar

1/4 teaspoon of baking powder

1/4 cup milk

split almonds ( or whole )

Directions:

1. preheat the oven , then in a large bowl mix together eggs , sugar and butter , beat it with a hand mixer or just a spatula ( i use a spatula ) for 2 minutes or until the mixture is slightly fluffy , add the milk and mix well.

2. mix in the semolina and baking powder , mix it well for a minute .

3. pour the mixture in a baking pan or a traditional tempered traditional dish because i think it looks pretty , and i’ve seen basbousa in bakeries baked in these ceramic dishes  ( like in the example below )

cut squares or  diamonds , whichever you prefer and top with almonds here’s an example  (it’s baked though )

 

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4. bake the basbousa on the bottom burner until it doesn’t budge when you shake it , then turn on the top burner , bake until golden brown , then take it out from the oven and pour the sugar syrup  on the basbousa until it’s half full  , i would recommend just a little bit more than half ( syrup should be lukewarm , hot but won’t burn you if put your finger in ) leave it covered for ten minutes .. then serve! 🙂

Sugar syrup recipe

ingredients :

3 cups of sugar

1 cup water

4 tablespoons honey

1 teaspoon lemon juice

Directions :

  1. pour water and sugar in a sauce pan over high heat , keep stirring until the sugar is completely dissolved , cook for a minute then remove from heat .
  2. add in the honey and lemon juice stir well , then let it cool down.

 

Okay you guys so that’s the basbousa recipe , i hope y’all enjoyed it

try it out and do let me know how it went in the comments below , if you have any questions don’t be shy  , ill always make sure to answer your questions 😉

don’t forget to like and share it on your social media , tell your family and friends

and subscribe to get notified for future posts

hope your all having a great day

thank you for stopping by! 🙂

Pancakes recipe

heres another recipe that i get asked for alot , so BEHOLD  them legendary PANCAKES! 😉 ….mmm there’s nothing as satisfying as fresh hot pancakes with a nice cup of tea in the morning ,yup i’m a tea person , anyways  the pancakes recipe is no different than the waffles recipe , and it practically has the same ingredients and same ratio aswell..

so let’s get on with the recipe then …

Ingredients:

2 cups  all purpose flour or plain flour or whole wheat flour for a rich source of fiber         (known as brown flour in some places )

2 cups of milk

2  1/2 teaspoons of baking powder

2 large eggs

2 tablespoons granulated sugar

a quarter teaspoons of salt

3 tablespoons melted unsalted butter , plus extra for greasing pan

Directions :

  1. whisk together milk , eggs and butter .
  2. mix flour , salt and sugar , then combine both wet and dry ingredients till you no longer see any lumps , a few lumps is ok .when the mixture is fully incorporated add the baking powder , mix well.
  3. heat the frying pan on a medium heat setting , do the water  drop test to make sure its hot enough .
  4. when the pan is ready , brush it with butter , and pour about a quarter cup of the batter ( or pour according to the size of the pancake you want)
  5. turn the pancake when its covered with bubbles on top , take em out on a serving plate.
  6. top the pancakes with maple syrup , butter and some berries …and the’re ready to be served.

so i hope you all enjoyed this recipe .. 🙂 feel free to ask any questions  , and leave a suggestion in the comments below for the next recipe..

hope your all having an AMAZING day! 🙂

HUMOR GAME : pssst … can you guys find a hidden word in the pancake? 😉 lets see if you can find it , its super obvious

waffles recipe

hey what’s up you guys? 🙂 ,  i’ve been hooked on food photography lately

so i was just cooking random stuff trying to take good shots… and cooking different things reminded me that  a couple people asked me to share my waffle recipe with them , and i forgot every single time  i thought why not i put it on my blog so it could help everyone! 🙂

so yeah waffles are not hard to make at all , no precise measurements needed really ,  and are perfect for breakfast ..so here’s what you gotta have to make them: a waffle maker ,  you can probably get one of those from walmart , and from hyper panda , carrefourre or Extra if you live in saudi arabia,  the one i got  as you can tell from the square shape , is a belgium waffle maker.

so here are the ingredients:

2 eggs

2 cups all purpose flour or plain flour ( you can use whole wheat flour aswell )

2 cups milk

2 1/2 teaspoons baking powder

2 tablespoons sugar

quarter teaspoon salt

3 tablespoons of butter ( room temperature )

Directions :

(you can make them the traditional way by combining wet and dry ingredients separately )

but here’s how i make them

  1. preheat the waffle maker
  2. in a large bowl , mix together the milk and flour until you don’t see any lumps ( a few lumps is ok )
  3. then add in the sugar , salt and eggs , mix well
  4. then mix in the butter then add baking powder when you don’t see any traces of butter
  5. now check the heat of the waffle iron by putting a drop of water on it , if you feel like it’s hot enough , then start pouring  in the batter just enough to cover up the waffle tray , you don’t wanna put too much in it , you’ll just end up making a mess because it boils right out from the sides , and we don’t want that hassle of cleaning up
  6. close the lid and take the waffles out when you see steam coming out from the sides , now in some waffle makers , there is a green light that indicates when the waffle is done and you can just count on it , if you got one of those your lucky , but if you don’t have an indicator , then just make an estimation by the steam frequency , and most importantly ,( DONT open the waffle maker until you see steam coming out vigorously , you’ll end up making a mess out of curiosity), remove the waffles from the waffle maker when their completely done , set them aside on a wire rack if you prefer crisp , or you can just eat them right away.
  7. top with maple syrup , and butter and why not some berries? you can choose from a wide variety , my personal favourites are a handful of strawberry’s , raspberries  and blackberries , blueberries would be great aswell
  8. grab a knife and a fork and enjoy your waffles! 🙂

a few tips :

put the waffles in a toaster if you like them crispy like me 😉 , and using a mixer isn’t necessary , you can either whisk it with a whisk , or simply use a spatula , it really doesn’t make a difference , i mean without going into them fancy gluten theories ( correct me if i’m wrong no biggie )

so i hope you enjoyed the recipe ,try it and  let me know in the comments below about how it went , and also which recipe do you want me to share next?  I’ll share it as soon as i can

hope y’all enjoyed 🙂